Maple and Macadamia Nut Cheesecake

Desserts / Sweet Treats

Preparation Time:
8 portions
Metric Imperial


For the base:

  • ½ cup roasted macadamia nuts
  • 3 cups crushed digestive biscuits
  • 4 tbsp maple sugar
  • 1 pinch of salt
  • 1 cup unsalted butter, melted

For the filling:

  • 30 oz cream cheese
  • ¾ cup double cream
  • ½ cup pure maple syrup (preferably amber syrup for its rich taste)
  • 3 tsp vanilla extract
  • 1 sachet gelatine

For the maple caramel:

  • ½ cup maple spread or amber maple syrup
  • ¼ cup double cream
  • 1 tbsp unsalted butter
  • 1 pinch of salt

For the topping:

  • ½ cup roasted macadamia nuts


To make the roasted macadamia nuts:

  1. Preheat the oven to 200°C.
  2. Spread all the macadamia nuts for the topping and base evenly on a lined baking tray.
  3. Roast for 8-10 minutes until golden brown, watching carefully to make sure they don’t burn. Set aside.

To make the cheesecake:

  1. Grease and line the base and sides of a 10-inch springform pan. Place the digestive biscuits, half the roasted macadamia nuts, maple sugar and salt in a food processor and process for 1 minute, until fine crumbs form.
  2. Place the crumb mixture into a large bowl, add in the melted butter and combine.
  3. Pour the mixture into the springform pan. Press the mixture onto the base and up the sides using the back of a spoon or your measuring cup, then chill in the freezer for 30 minutes.
  4. To make your filling, add the cream cheese into a bowl and whisk until smooth and fluffy. Add in the vanilla extract and maple syrup, mixing until well combined. Set aside.
  5. In another bowl, whisk the whipping cream until stiff peaks form. Add into the cream cheese mixture, gently folding until well combined.
  6. In a pan, add ½ cup of the filling to the sachet of gelatine and heat gently over a low heat until the gelatine is dissolved.
  7. Take the pan off the heat and whisk the mixture for 1-2 minutes and allow to cool.
  8. Then, combine the mixture with the rest of the filling, folding gently until well combined.
  9. Using a spatula, gently pour the filling onto the prepared base and chill for a minimum of 3 hours or until fully set.

To make the maple caramel:

  1. Place the maple spread (or syrup) and double cream into a pan. 
  2. Place the maple spread (or syrup) and double cream into a pan.
  3. Then add in the butter and sea salt, stirring until well combined.
  4. Take the pan off the heat.

To serve:

  1. Once the caramel has cooled down, mix in the rest of the roasted macadamia nuts and spread evenly over the set cheesecake.
  2. Slice and enjoy!

Your guests will go nuts for this deliciously decadent cheesecake. It’s creamy, sweet and there’s no baking required!

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Desserts Recipes

Sweet Treats Recipes

More about Maple

Maple syrup comes in four grades

The classification of maple syrup is based on its colour – which changes subtly throughout the spring harvest – and its flavour profile.

Maple syrup is an excellent source of energy

Maple products contain simple carbohydrates that turn into glucose and act as fuel during exercise, which is why they are a popular choice for athletes and fitness fanatics before, during, and after training sessions.

Discover more about using pure Canadian maple syrup to fuel exercise here.

Pure Canadian maple products are stocked all across Australia

From online suppliers to your local stores, find your local stockist of pure Canadian maple syrup here.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetiser to dessert. Find one that’s perfect for you!